This GF Panko Crusted Goat Cheese Arugula Salad with Meyer Lemon Vinaigrette is the perfect salad for summer or fall. The gluten-free panko-crusted goat cheese brings a wonderfully creamy, crunchy and warm texture. The arugula and parsley add a spicy herbal quality to the mix. And the tomatoes provide a much needed balance while the pine nuts add a delicious richness. Top it off with the Meyer lemon vinaigrette and you have a delightful salad.
Lately, Robby and I have come to the conclusion that we have too much stuff. The funny thing is, we really don’t have as much as the average person. For instance, our garage is used to park my car and is not used for storage as most people I know. The older we get, the more we realize we don’t use a lot of the stuff we have been carrying around in boxes for years.
Thus we have been doing some serious spring cleaning this summer. We have been clearing out anything that isn’t serving us, like Robby’s mom’s 120 leather-bound book collection, her heavy oak roll top desk, extra kitchen appliances and gadgets, a table, chest of drawers, jewelry, a whole lot of my props, clothes, cookbooks, photos, Christmas decor and so much more. It amazes me how many bags we have taken to the thrift store and there is still more. I can’t even begin to tell you how liberating it is. It really does make you feel lighter. The best part is the next time we move, we will have an easier time, which is incredible!
GF Panko Crusted Goat Cheese Arugula Salad with Meyer Lemon Vinaigrette - CaliZona
Ingredients
- 2 Cups Srsly Sourdough Bread - 1/2 Cups Panko Bread Crumbs - store-bought or homemade recipe below
- 1/4 Teaspoon Sea Salt
- 11 ounces Goat Cheese - rolled into 10 balls
- Meyer Lemon Vinaigrette - recipe below
- 8 Cups Arugula
- 2 Cups Italian Parsely - leaves - or to taste - can sub basil
- 2 Heirloom Tomato - sliced in wedges
- Pine Nuts to taste
Meyer Lemon Vinaigrette - Approx. 1 3/4 Cup
- 1/3 Cup About 2 Lemons Meyer Lemon Juice – fresh squeezed
- 1 1/4 Cups Extra Virgin Olive Oil
- 1/4 Cup Champagne Vinegar
- 1 Small or 1 Tablespoon Shallot – minced
- 1 Clove Garlic – minced
- 1 Teaspoon Dijon Mustard
- 1 Teaspoon Maple Syrup
- 3/4 Teaspoon Sea Salt or to taste
- Dash Black Pepper
Instructions
Panko
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Preheat oven to 250 degrees
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Tear the bread into small pieces.
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In a food processor, add the torn bread and pulse until it resembles a fine crumb.
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Spread out in a thin layer on a parchment-lined baking sheet.
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Bake for 10 minutes and stir and evenly spread it out.
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Bake for 10 more minutes. If crispy you can remove and let cool completely. If it has any moisture, put it back in until all the moisture is gone. I do 5 minutes at a time.
Meyer Lemon Vinaigrette
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Add the mustard, lemon juice and salt to a medium bowl and whisk together.
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Whisk in the vinegar and slowly whisk in the olive oil.
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Stir in the garlic and shallots.
Goat Cheese
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Preheat oven to 375 degrees
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Cut the goat cheese into 10 rounds and roll them into a ball.
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Place the panko onto a plate and roll the cheese around by pressing into the panko until completely coated.
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Place them on a parchment lined baking sheet and bake for 15 minutes or until the balls flatten slightly.
Assembly
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While the goat cheese is baking, mix the arugula and parsley together and add to individual plates. Top with tomato wedges and pinenuts. When the goat cheese is finished baking, add them to the salads and serve immediately with the dressing on the side.
Recipe Notes
If the panko crumbs stick together, you can break them apart with your fingers or put them back into the food processor and pulse a few times.
